Kohlrabi remoulade

Kohlrabi is a vegetable that most people overlook because they don’t know what to do with it. I was one of these people till recently… I got curious and bought one to experiment with. And actually, it is a very nice vegetable. It is often served braised, but I prefer to use it raw, because it has an incredible fresh, juicy but still firm and crunchy texture and a slightly cabbagy taste that is great in salads. It also keeps quite well in the fridge, so you can use it part by part instead of having to finish the whole thing at once.
Traditionally a remoulade (French dish, not to be confused with remoulade sauce) is made with celeriac, but it also works with kohlrabi very well. The creamy, mustardy flavour of the dressing complements the taste of the kohlrabi perfectly. The apple and raisins give the salad a lovely sweet accent, but you can leave them out if you prefer. You can also use pineapple instead of apple.

Cut the top and the bottom from the kohlrabi with a large knife. Peel the outside quite thickly, because the flesh directly under the peel can be quite woody. Quarter the kohlrabi to obtain manageable chunks. Slice these thinly, and slice the slices thinly as well, to obtain julienne. Or use a mandolin with a small julienne slicer.
Make the sauce by mixing mayonnaise, both mustards, chives and salt and pepper to taste. Stir the kohlrabi through the sauce (using a fork is easiest). Add the apple, raisins and walnuts if using and mix again. Serve immediately. You can make the salad a bit in advance, but the liquid from the kohlrabi will thin the dressing a lot.